Books Bygone

Tuesday, January 31, 2012

Recipe: Sausage Sauerkraut Soup

The winner-- so far-- in the Fall/Winter Soup Contest. Photos and description at the link below.

Oh my gosh! It says, "stirring to mix well." Don't do that!

SAUSAGE SAUERKRAUT SOUP

Serves 4

1 ½ C cooked chicken, chopped
8 oz smoked Polish sausage link, chopped (preferably homemade—see recipes in Meats section)
1 small potato, pared and cut into ½ inch cubes (about ¾ C)
1 medium carrot, peeled and cut into ½ inch cubes (about ½ C)
½ C onion, chopped
½ C celery, sliced
10 ¾ oz can condensed cream of mushroom soup
8 oz can sauerkraut, rinsed and drained
4 oz mushrooms, sliced
1 Tbsp vinegar
1 tsp dried dillweed, crumbled
¼ tsp freshly ground black pepper
2 ½ C chicken stock (preferably homemade—see recipes in Basics section)

In (at least a 3 ½ quart) slow cooker, combine all ingredients in order listed, stirring to mix well. Cover and cook on low heat setting for 10-12 hours, or on high heat setting for 4 ½ -5 ½ hours.

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